Every week The Feed interviews the movers, the shakers and the makers in the New Zealand food industry. Check out the interviews on The Feed Weekly podcast or in a Q&A format below. And if you’ve got a story to tell or an opinion to share, drop us a line at editor@thefeed.co.nz
Why should you love the Negroni? Well, picture this: It's the cocktail world's equivalent of a witty, mustachioed Italian philosopher with a monocle and a penchant for spontaneous haiku. It's that one eccentric aunt you describe as an acquired taste, but you can't...
Big news this week as Edmonds, the backbone of Kiwiana baking, took a slump at the supermarket, announcing they were deleting their frozen pastry range, just as Labour slumped in the polls. Quite the coincidence as Chris Hipkins happily devours flaky sausage rolls by...
On a Wednesday night, as everyone else is shutting up shop and heading home, a small group of us pile into central Auckland bakery Bread & Butter. The operation effectively runs 24 hours a day with staff shifts covering both commercial baking contracts and the...
The New Zealand culinary scene is pretty lucky. We have a delicious array of authentic cuisines available for us to discover and enjoy. Sadly, Mexican food is still not one of them. Sure, you’ll find some outliers, Tacos Tocayo in Tauranga being one of them, but...
American food gets a bad rap from outsiders and a lot of that negativity is justified. Even the whole grain bread you buy in the supermarket tastes like unimaginative cake. Cheese is mostly ultra-processed and has the consistency of fruit leather. It's best not to...
Traditional harvesting sites, or mahinga kai, continue to be used throughout New Zealand to provide food and to share skills and cultural practices between families and generations. But our new research shows that wild foods concentrate antibiotic-resistant bacteria...
Southland's food flag is flying high and so is Lauraine Jacobs. We welcomed Aotearoa's queen of food writing (and thinking!) to share her Southland explorations of the New Zealand food story. I have always said the best position to view things clearly is at 35,000...
What’s really behind a medal anyway? I should know. I judge them, after all. Mostly for spirits and the occasional liqueur. I think it’s important that a medal should mean something. Something hard to achieve or that recognizes valour and effort. Sometimes I walk into...
Alan Renwick, Lincoln University, New Zealand Supermarket customers around New Zealand are noticing gaps in the grocery aisles that have nothing to do with the global pandemic or Ukraine war. It’s clear domestic food supply chains have been increasingly challenged by...
Lesley Chandra, head chef and owner at Sidart. It’s remarkable what just two years and a public holiday can do for catapulting an under-valued part of our cultural and food story into mainstream acceptance. We should be jumping and whooping from the rafters to see the...
News comes to us this week of Countdown’s plan to spend $400,000,000 rebranding their supermarkets as Woolworths, a name most of them were trading under as long ago as 2009. Spending hundreds of millions of dollars on a rebrand for a company that has no meaningful...
In an ongoing series of profiles of science leaders from Plant&Food, Vincent Heeringa talks to Dr Revel Drummond If scientist Revel Drummond was in a television commercial, he’d probably reprise the role of Madge, the Palmolive lady: “GMOs? You know you’re soaking...
I don’t believe food virtue gets us anywhere when it comes to healthy dialogue or constructive conversation about the way we consume – whether it’s plant proteins, seafood, MSG or alcohol. It’s Dry July and the presses are pumping with stories about celebrities...
Change It Up: In the latest of our innovation series brought to you by Everybird Coffee, Ben Fahy meets the couple behind ice cream sensation EatKinda Back in 2019, Rocketlab’s Peter Beck chided New Zealand entrepreneurs for aiming too small. Why just create a million...
We live in a world shaped by the spaces around us that are influenced by private companies and also the public sector. Food is a major part of this. Think of the places we buy our food. But there is a wider network of influences on us at play, and these come together...
Truffles have long been known as the diamond of the culinary world due to their intoxicating aroma, their scarcity, and the extreme prices they can command. They are notoriously difficult to cultivate. Traditionally associated with France and Northern Italy, truffles...
Hamilton City Council has announced that, as of next year, Hamilton Gardens will charge a fee of $20 for out-of-towners to enter the enclosed gardens. For readers not familiar with the world renowned destination, the enclosed gardens are where you’ll find superstar...
Change It Up: Headwaters is reviving an old project with its newly branded Lumina premium lamb. Ben Fahy profiles a transformative project in the latest of our Change It Up series, brought to you by Everybird coffee. Cast your mind back to 2006: Germany hosted...
They’re both in the white powder business. Both produce protein for export. And they both love occupying flat, rain-drenched New Zealand pasture. So is plant-protein pioneer Leaft Foods a competitor or a complement to the dairy sector? The irony of the question is not...
We tend to look at our backyards as unremarkable plots of soil. Good for growing a bit of fruit and veg, a few flowers if we're fancy, a tree or two. Pakeha New Zealanders like me have a tendency to think of the land we live on as being a product of recent history:...
In the latest in our series, brought to you by Everybird, we meet the couple behind Pinoli Pine Nuts, the award-winning novel nut farm from Nelson. One fateful day, Andrew Wiltshire was looking around a block of commercial pine forest near Nelson when a colleague...